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The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.
Cells are composed of water, inorganic ions, and carbon-containing (organic) molecules. Water is the most abundant molecule in cells, accounting for 70% or more of total cell mass. Consequently, the interactions between water and the other constituents of cells are of central importance in biological chemistry.
17 Ιουλ 2014 · Other important components existing naturally in raw milk are somatic cells (SCs), and the predominant cell type, besides shed epithelial cells, in most species is leucocytes, including macrophages, polymorphonuclear neutrophils cells (PMNs), and lymphocytes (Boutinaud and Jammes 2002).
The most durable form of milk is powdered milk, which is produced from milk by removing almost all water. The moisture content is usually less than 5% in both drum- and spray-dried powdered milk. Freezing of milk can cause fat globule aggregation upon thawing, resulting in milky layers and butterfat lumps.
Milk constituents are synthesized in secretory cells (epithelial cells) from raw materials absorbed from the blood. Milk production requires a lot of nutrients that are brought to the udder by the blood. To produce 1 kg of milk, 400–500 kg of blood must pass through the udder.
Water is present both inside and outside cells. In the body of a mammal for example although it is about 70% water by weight, about 46% (approximately 2/3) is inside cells, and about 23% (approx. 1/3) is present outside cells in blood plasma and other body fluids.
About 98% of milk fat is a mixture of triacylglycerols, with much smaller amounts of free fatty acids, mono-and diacylglycerols, phospholipids, sterols, and hydrocarbons. Milk fat also contains pigments (e.g. carotene, which gives butter its yellow colour), and waxes.
